Baked Chicken Parmesan
An easy baked chicken Parmesan recipe featuring crispy chicken, savory marinara sauce, and melted mozzarella, perfect for weeknight dinners.
Ingredients
Chicken and Coating
- 4 pieces Boneless, skinless chicken breasts or chicken cutlets Pound to even thickness for even cooking.
- 1 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Italian-seasoned breadcrumbs or plain breadcrumbs
- 1/2 cup Grated Parmesan cheese Important for flavor and crust.
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Freshly ground black pepper Adjust to taste.
- 1 tablespoon Olive oil or cooking spray For greasing the baking sheet.
Toppings
- 1 cup Marinara sauce or another favorite tomato pasta sauce Use sparingly to avoid sogginess.
- 8 ounces Fresh mozzarella, sliced Preferably low-moisture for better melt.
- 1/4 cup Fresh basil leaves For garnish before serving.
- 1/4 cup Additional grated Parmesan, for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil. Lightly grease it with olive oil or cooking spray.
- Place each chicken breast between sheets of plastic wrap or parchment paper. Gently pound the thickest parts until the chicken is evenly sized. Pat the chicken dry and season both sides with salt and pepper.
Coating
- Set up a coating station with flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third bowl.
- Dip each piece of chicken into the flour, shaking off the excess, then coat in the beaten egg, and finally press into the breadcrumb mixture to adhere.
Baking
- Arrange the coated chicken on the prepared baking sheet. Lightly drizzle or spray the tops with olive oil. Bake for about 20 minutes or until the coating is golden and chicken is nearly cooked through.
- Spoon marinara sauce over each chicken piece, then top with slices of fresh mozzarella and a sprinkle of Parmesan.
- Return to the oven and bake until the mozzarella melts and bubbles. Optionally broil briefly for a golden top.
Garnish and Serve
- Let the chicken rest for a few minutes before serving. Garnish with fresh basil, extra Parmesan, and a drizzle of olive oil.
Notes
For best results, ensure chicken pieces are of similar thickness. Allow leftovers to cool before refrigerating; they can be kept for up to 3-4 days. Reheat in a 350°F (175°C) oven for best results.